Clean off muscles, soak in water for 20 minutes. Discard broken and open muscles.
Mince garlic add to pan with butter, brown. Add muscles, stir until coated. Add 1 cup white wine or chicken broth, cover and steam about 4 minutes. Eat!
Saturday, March 2, 2013
Stir fry chicken with Bok Choy
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
2 boneless, skinless chicken breasts (about 1 pound total)
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 teaspoons minced peeled fresh ginger
4 cups sliced bok choy (from 1 head)
1 small red chile or jalapeno, seeded and sliced
Cooked rice, for serving
Directions
In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
2 boneless, skinless chicken breasts (about 1 pound total)
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 teaspoons minced peeled fresh ginger
4 cups sliced bok choy (from 1 head)
1 small red chile or jalapeno, seeded and sliced
Cooked rice, for serving
Directions
In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.
Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Aoeli
1 pound tilapia fillets, cut into chunks
1/2 cup fresh lime juice
1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
8 (7 inch) flour tortillas, warmed
Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.
1/2 cup fresh lime juice
1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
8 (7 inch) flour tortillas, warmed
Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.
Chicken Gyros
Package Chicken
Naan bread
Salad:
1 Tomato
1 Cucumber
Feta cheese
Kalamata olives
Kraft Greek vinegarette dressing (see picture below)
Marinade:
4 cloves garlic
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 lemons juiced
2 tsp oregano
1 tsp salt
Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 teaspoon salt in a small bowl and add to Ziploc bag. Add in chicken pieces and marinate in the refrigerator for 1 hour, turning halfway through.
Grill chicken and slice when done.
Cut up tomato, cucumber, place in bowl. Add feta cheese and olives, toss in Greek dressing.
Layer Naan, chicken and salad. Enjoy!
Naan bread
Salad:
1 Tomato
1 Cucumber
Feta cheese
Kalamata olives
Kraft Greek vinegarette dressing (see picture below)
Marinade:
4 cloves garlic
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 lemons juiced
2 tsp oregano
1 tsp salt
Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 teaspoon salt in a small bowl and add to Ziploc bag. Add in chicken pieces and marinate in the refrigerator for 1 hour, turning halfway through.
Grill chicken and slice when done.
Cut up tomato, cucumber, place in bowl. Add feta cheese and olives, toss in Greek dressing.
Layer Naan, chicken and salad. Enjoy!
Monday, February 18, 2013
Crockpot Shredded Chicken
1 can black beans
1 can hot rotel
1 can chicken broth
1 package chicken breasts
Pour can black beans undrained on bottom. Then chicken breasts with oregano and season salt. Then pour in chicken broth and rotel.
Low 8 hours or high 4 hours.
Shred chicken and mix everything together.
Serve with cheddar cheese and tortillas.
1 can hot rotel
1 can chicken broth
1 package chicken breasts
Pour can black beans undrained on bottom. Then chicken breasts with oregano and season salt. Then pour in chicken broth and rotel.
Low 8 hours or high 4 hours.
Shred chicken and mix everything together.
Serve with cheddar cheese and tortillas.
Sunday, January 13, 2013
CAFE RIO’S SWEET BARBACOA PORK
Maybe will try with in the future:
http://www.the-girl-who-ate-everything.com/2008/10/missing-cafe-rio.html
http://www.the-girl-who-ate-everything.com/2008/10/missing-cafe-rio.html
Grilled Bruschetta Chicken
Ingredients:
4 small boneless skinless chicken breast halves
1/2 cup KRAFT Sun-Dried Tomato dressing, divided
2 tomato, finely chopped
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Instructions:
Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.
Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.
*Sometimes we add a splash of balsalmic vinegar to give it a bit more zip.
Buffalo Chicken Mini Cupcakes
2 chicken breasts
1 8oz package cream cheese
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup cheddar cheese
Package blue cheese crumbles
Wonton wrappers
1. Cut chicken into 1/3, put in boiling water for 10 minutes or until cooked. Remove from water and chop up.
2. Preheat oven to 375.
3. In a bowl mix together the chicken, ranch, buffalo wing sauce, softened cream cheese, and 3/4 cup cheddar cheese.
4. Spray mini muffin tin with Pam, put wonton wrapper down, then about a tablespoon of mixture, another wrapper and mixture. Top with remaining cheddar cheese and blue cheese crumbles.
5. Cook about 15 minutes or until wontons are golden brown.
I did this with both mini and normal cupcake tins. The mini tin was easier as finger food, you needed a fork for the normal cupcakes.
1 8oz package cream cheese
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup cheddar cheese
Package blue cheese crumbles
Wonton wrappers
1. Cut chicken into 1/3, put in boiling water for 10 minutes or until cooked. Remove from water and chop up.
2. Preheat oven to 375.
3. In a bowl mix together the chicken, ranch, buffalo wing sauce, softened cream cheese, and 3/4 cup cheddar cheese.
4. Spray mini muffin tin with Pam, put wonton wrapper down, then about a tablespoon of mixture, another wrapper and mixture. Top with remaining cheddar cheese and blue cheese crumbles.
5. Cook about 15 minutes or until wontons are golden brown.
I did this with both mini and normal cupcake tins. The mini tin was easier as finger food, you needed a fork for the normal cupcakes.
Tuesday, January 8, 2013
What's for Dinner January 2013
1/2/13
Lasagna Cupcakes
Taco Cupcakes
Southwest Chicken Wraps (Sizzling Salad Marinade)
1/7/13
Thai Chicken Curry
BBQ Chicken with corn
Reubens
Shake and Bake Pork with Couscous with Tomato topping
Taco Salad
1/14/13
Steak with Baked Potato
Mushroom Chicken with Swiss Chard
(http://www.marthastewart.com/925229/chicken-mushrooms)
Salmon with rice
Rob's Chicken Enchiladas
Pizza
1/21/13
Pad Thai
Lasagna Cupcakes
Steak potato
Fish tacos
Shake and bake chicken and green beans
Chicken with stuffed mushrooms
Lasagna Cupcakes
Taco Cupcakes
Southwest Chicken Wraps (Sizzling Salad Marinade)
1/7/13
Thai Chicken Curry
BBQ Chicken with corn
Reubens
Shake and Bake Pork with Couscous with Tomato topping
Taco Salad
1/14/13
Steak with Baked Potato
Mushroom Chicken with Swiss Chard
(http://www.marthastewart.com/925229/chicken-mushrooms)
Salmon with rice
Rob's Chicken Enchiladas
Pizza
1/21/13
Pad Thai
Lasagna Cupcakes
Steak potato
Fish tacos
Shake and bake chicken and green beans
Chicken with stuffed mushrooms
Sunday, January 6, 2013
Lasagna Cups
I used this recipe but added Italian sausage that I browned between the sauce and ricotta layers. 375 for 25 minutes at high altitude.
http://www.catchingfireflies.com/blog/2012/06/mighty-tasty-mini-lasagnas/
http://www.catchingfireflies.com/blog/2012/06/mighty-tasty-mini-lasagnas/
Meatza
http://www.justinowings.com/meatza-meatza/
Anyway, it’s the meatball recipe that really knocks the meatza crust out of the park, so without further ado, here are the ingredients:
I use a 12×17 rectangular pan
Get a decent sized mixing bowl to mix the meat
Start pre-heating the oven to 450
For ease of mixing into the beef, I go ahead and get all my seasonings out and into a little bowl (this will make more sense in a second):
1/2 cup grated Parmesan cheese**
3 tsp salt
1 tsp caraway seeds (this is the magic ingredient in my opinion)
1 tsp oregano
1 tsp garlic salt
1 tsp coarse ground pepper
1 tsp red pepper flakes (optional)
2 lbs. ground beef (80/20 is fine)
Seasonings mixed, put the beef into the mixing bowl, crack into it two eggs and mix beef and eggs first. This is because the runny egg can cause the seasonings to clump together and it just makes mixing a lot messier and less uniform if you don’t mix beef and egg first prior to adding the seasonings. Thus, the need for to pre-mix the seasonings — your hands are all covered in beef at this point, so you just have to pour in the seasonings!
Add seasonings and Parmesan cheese and mix well! (Note: you can also do the Parmesan after the egg/beef pre-seasonings if you want)
Take the mass of mixed beef and slam it onto your pan. BAM!
Flatten it out: you should be able to just about cover a 12×17 pan with the beef
Oven pre-heated, throw it in there for 10 minutes!
At this point, I immediately start pre-cooking certain ingredients that need a little extra attention; in my case, it’s sliced mushrooms and diced green pepper sauteeing in a cast iron skillet with some pasture butter.
Ten minutes up, take the crust out of the oven. Set the oven to Broil (it will take a few minutes to heat to this point).
You’ll now notice the crust has shrunk considerably and there’s a good bit of rendered fat in the pan. Pour the fat out of the pan. Optional step: take a paper towel and wipe up any extraneous beef “stuff” that is exterior to the crust. This is simply because it’s not part of the crust and if you leave it, it could cake to the pan and make clean-up more of a hassle.
Now, you just add your toppings. For me, I added Newman’s Sockerooni spaghetti sauce as a base, then a layer of pepperoni, then a base layer of mozarella cheese. From there, I add sliced green olives, feta cheese, the mushrooms and green peppers, more pepperoni, and top it all off with more cheese.
Broiler heated up, I throw it all back in the oven until the cheese is done. It cooks very fast at this point! Like five minutes is almost too long in our case, so make sure you keep a close eye on your meatza!
Take it out, let it sit for a minute or two, and slice and serve. I find this slices into six solid size pieces — I can eat a half a pizza under the right conditions, but one slice of meatza and I am good to go.
Anyway, it’s the meatball recipe that really knocks the meatza crust out of the park, so without further ado, here are the ingredients:
I use a 12×17 rectangular pan
Get a decent sized mixing bowl to mix the meat
Start pre-heating the oven to 450
For ease of mixing into the beef, I go ahead and get all my seasonings out and into a little bowl (this will make more sense in a second):
1/2 cup grated Parmesan cheese**
3 tsp salt
1 tsp caraway seeds (this is the magic ingredient in my opinion)
1 tsp oregano
1 tsp garlic salt
1 tsp coarse ground pepper
1 tsp red pepper flakes (optional)
2 lbs. ground beef (80/20 is fine)
Seasonings mixed, put the beef into the mixing bowl, crack into it two eggs and mix beef and eggs first. This is because the runny egg can cause the seasonings to clump together and it just makes mixing a lot messier and less uniform if you don’t mix beef and egg first prior to adding the seasonings. Thus, the need for to pre-mix the seasonings — your hands are all covered in beef at this point, so you just have to pour in the seasonings!
Add seasonings and Parmesan cheese and mix well! (Note: you can also do the Parmesan after the egg/beef pre-seasonings if you want)
Take the mass of mixed beef and slam it onto your pan. BAM!
Flatten it out: you should be able to just about cover a 12×17 pan with the beef
Oven pre-heated, throw it in there for 10 minutes!
At this point, I immediately start pre-cooking certain ingredients that need a little extra attention; in my case, it’s sliced mushrooms and diced green pepper sauteeing in a cast iron skillet with some pasture butter.
Ten minutes up, take the crust out of the oven. Set the oven to Broil (it will take a few minutes to heat to this point).
You’ll now notice the crust has shrunk considerably and there’s a good bit of rendered fat in the pan. Pour the fat out of the pan. Optional step: take a paper towel and wipe up any extraneous beef “stuff” that is exterior to the crust. This is simply because it’s not part of the crust and if you leave it, it could cake to the pan and make clean-up more of a hassle.
Now, you just add your toppings. For me, I added Newman’s Sockerooni spaghetti sauce as a base, then a layer of pepperoni, then a base layer of mozarella cheese. From there, I add sliced green olives, feta cheese, the mushrooms and green peppers, more pepperoni, and top it all off with more cheese.
Broiler heated up, I throw it all back in the oven until the cheese is done. It cooks very fast at this point! Like five minutes is almost too long in our case, so make sure you keep a close eye on your meatza!
Take it out, let it sit for a minute or two, and slice and serve. I find this slices into six solid size pieces — I can eat a half a pizza under the right conditions, but one slice of meatza and I am good to go.
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